Sauteed Brussels Sprouts With Smoked Paprika Creme

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/4 cup sour cream
• 2 tablespoons heavy cream
• 1 teaspoon smoked paprika
• 1/8 teaspoon salt (to taste)
• milk, if needed
• 1 tomato
• 4 slices baguette
• olive oil
• kosher salt
• 4 tablespoons butter, divided
• 1 1/2 cups brussels sprouts, trimmed and quartered
• 3 green onions, cut crosswise on the bias into 1-inch pieces

Recipe

• 1 in a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
• 2 if desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
• 3 next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
• 4 once cool enough to handle, crush the tomato.
• 5 meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
• 6 now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
• 7 add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
• 8 toss in the green onions and stir in the crushed tomato.
• 9 by now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
• 10 to serve: divide the baguette slices to two serving dishes, spoon on the brussels sprouts, and drizzle with the paprika cream.